Tag Archives: Butchering

St Patrick’s Day Wrap Up

After 10 days of pickling and overnight cooking in multiple Dutch Ovens, our  Corned Venison came out beautifully. We used Shanks, Sirloin, Shoulder and Sirloin Tip cuts. Texturally, the Shank meat was my favorite.    

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Carnivore News: Monday 3-18

Short, instructional video on grinding venison.  Where Do Osceola Turkeys Stop and Easterns Begin? Five simple ideas to help you get the most out of your venison.  Turkey Tip: Working Roosted Gobblers.  Nutrition Diva: Pros and Cons of the Paleo … Continue reading

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Wild Turkeys: pluck them & use the whole bird

As Wild Turkey populations continue to expand throughout the US, the popularity of turkey hunting continues to grow. However, one practice that is somewhat disturbing to me is that many  turkey hunters only de-breast the birds and tend to discard the rest … Continue reading

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How to Make Brawn/Head Cheese

Scott Rea takes you step by step through the process of making Head Cheese.

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Mountain Lion Recipes

Photo by Aaron Rossenblat, Rapid City Journal   As Mountain Lion populations continue to expand, so do the hunting opportunities, with more states introducing lion hunting  and other states increasing the amount of tags. Nebraska is the latest state to … Continue reading

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Trophy Eating: thoughts about Venison

Chris Eberhart (Bowhunting Whitetails the Eberhart Way and Bowhunting Wild Food) has a excellent post on Wired to Hunt about celebrating the Whitetail deer and appreciating the venison. This is a subject that I have been thinking about quite a … Continue reading

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Made to Work

  We got shirts, y’all! Check out our entire line of shirts, hoodies and tank tops  with the Go Carnivore logo as well as the deer and boar “health food” designs. -made to work!   Visit the Go Carnivore store.  

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Carnivore’s Library: Basic Butchering of Livestock & Game

Basic Butchering of Livestock and Game by John J Mettler Jr (a retired large-animal veterinarian) is a excellent read for anyone interesting in butchering domestic and/or game meats.  The book is geared towards the novice to moderately experienced butcher and includes well … Continue reading

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The White House Cookbook of 1887

http://www.gutenberg.org/files/13923/13923-h/13923-h.htm#Page_107 “Carving is one important acquisition in the routine of daily living, and all should try to attain a knowledge or ability to do it well, and withal gracefully.” Project Gutenberg’s The Whitehouse Cookbook (1887), by Mrs. F.L. Gillette

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